Italian Guazzetto Oxtail
Ingredients
- 1/4 ounce dried porcini
- 2 tablespoons olive oil
- 12 ounces oxtails
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 medium onion, finely chopped
- 1/2 medium carrot, finely chopped
- 1/3 cup red wine
- 1/2 can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 1 bay leaf
- 1 whole clove
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 cup homemade beef stock, or chicken stock
Instructions
- 1
Heat oven to 275 F.
- 2
Bring 1/2 cup of water to a boil, remove from heat, and add dried porcini. Allow to rehydrate for 15 minutes. Remove mushrooms and reserve. Strain the water the mushrooms soaked in through a cheesecloth or a coffee filter and reserve.
15 min - 3
Generously season oxtails with salt and pepper. Heat oil in a small Dutch oven over medium-high heat and brown oxtails on all sides. Set oxtails aside.
- 4
Wrap clove, rosemary, thyme, and bay leaf in a small cheesecloth sack and tie with string.
- 5
Reduce heat to medium-low and sweat onions and carrots for 10 minutes with a generous pinch of salt. Increase heat to medium-high, add wine and deglaze the pot. Add all remaining ingredients including oxtails, mushrooms, and mushroom liquid. Add enough stock to just cover the oxtails.
10 min - 6
Bring to a boil then immediately cover and transfer to a lower rack in the oven. Cook for 3 hours, topping up liquid with water or additional stock as necessary. Remove from oven.
180 min - 7
Remove oxtails and shred meat, reserving. Place pot on stovetop and reduce to about 1 cups over medium-high heat. Add shredded meat and serve over pasta, polenta, or bread.
- 8
We like this dish with sautéed broccoli rabe; its bitterness is a nice addition to the meal.
Nutrition
Per serving (based on 4 servings)
